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Chilli Scotch Bonnet


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Sweet but extremely hot - a defining flavour of Caribbean cooking
    Also called Caribbean Red Peppers, these chillies are fiercely hot at a heat rating of 150,000 to 325,000 Scoville Heat Units. Often used in hot sauces and condiments, these chillies are for those that like a real kick. Caution: Can irritate skin and eyes.
  • Sauces, condiments, stews, soups
  • A taste of the Americas
  • Exciting and delicious varieties
  • Plant Attributes

    • Position: Partial Sun
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Plant Type: Edibles


    • Make a selection:: Vegetables

    Availability Table

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    How to use

    1. Heat oil in large saucepan and fry the chicken strips on all sides. Add onion and garlic and cook stirring for 4 minutes. Add chilli and bell peppers; cook stirring another 5 minutes or until tender.
    2. Add paprika, chili powder, sugar, cumin, salt and cloves; cook and stir 1 minute. Stir in water and tomato paste. Bring to a boil then reduce to simmer. Cover and simmer 15 minutes. Stir in beans and vinegar; partially cover and simmer 15 minutes or until hot.
    3. Serve over brown rice. Top with Mango Salsa and garnish with coriander, if desired.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    30 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers